This recipe is based on the Anzac biscuit with the addition of dried barberries that have been plumped up in hot water and brown sugar. A barberry is a small red berry similar to a red currant, and is often used in Middle Eastern cuisines; it has a slightly acidic flavour. At the Bakery, we press the biscuits down to make them very thin.
Put the oats, flour, coconut and
Put the barberries in a bowl with the remaining sugar and pour in the boiling water, stirring
Put the butter and golden syrup in a saucepan over low heat and stir until the butter has melted. Add the barberries and syrup. Remove from the heat. Combine the bicarbonate of soda with the water and stir into the pan. Pour the wet ingredients onto the dry ingredients while still foaming and mix together with a large spoon.
© 2009 All rights reserved. Published by Murdoch Books.